Chicken, Bacon Jam and Cheddar Toasted Sandwich

Name: Chicken, Bacon Jam and Cheddar Toasted Sandwich
Cook time: 40 min
Total time: 40 min
Cuisine: British
Ingredients: 150 g (5½ oz) mature Cheddar cheese, grated, plus an optional extra 75 g (2½ oz) for a cheesy crust; softened butter, for spreading; 4 slices sourdough bread; 150 g (5½ oz) mature Cheddar cheese, grated, plus an optional extra 75 g (2½ oz) for a cheesy crust; 4 heaped tbsp Bacon Jam; 1 carrot, roughly chopped; 4 spring onions, roughly chopped; 2 free-range or organic chicken breasts, skin on; 2 free-range or organic chicken breasts, skin on; a few sprigs each of rosemary, thyme and parsley; a few sprigs each of rosemary, thyme and parsley; a few sprigs each of rosemary, thyme and parsley; 2 bay leaves; 1 tsp peppercorns; 2 garlic cloves, crushed

Preparation info

Difficulty
Easy
Ready in
40 min

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Ingredients

1 tsp peppercorns
2 garlic cloves, crushed
a few sprigs each of

Europe
United Kingdom
Sandwich
Brunch
Breakfast
London

Method

In a small pan large enough to fit the chicken breasts snugly, add the peppercorns, garlic, herbs, bay leaves, carrot, spring onions and 500ml (17fl oz) water. Bring to the boil and simmer for 15 minutes until the water has been infused.

Gently add the chicken to the pan and bring back to the boil. Cover, reduce the heat, and simmer for 10 minutes. Remove from the heat and leave the chi